Salmon Bundt Cake
Category
Seafood
Author:
Rastelli’s
The Salmon Bundt Cake recipe delivers a harmonious blend of flavors and textures, featuring a base of sushi rice infused with rice vinegar and black sesame seeds. Layers of fresh bluefin tuna and salmon mixed with Japanese mayo, sriracha, and tamari offer a bold and spicy contrast, while crisp cucumber and creamy avocado add a refreshing balance. Topped with zesty citrus-infused scallions, nori, and a hint of shichimi togarashi, each bite is a delightful symphony of savory, spicy, and tangy notes.
Ingredients
1 ½ cup uncooked Calrose Rice, cook in Rice Cooker
3 tbsp Rice Vinegar.
1 tbsp Sugar
2 tbsp Black Sesame Seeds
pinch of Salt
7 oz Bluefin Tuna
-
7 oz Salmon
1/4 cup + 1 tbsp Japanese Mayo
3 tbsp Sriracha
2 tsp Tamari (plus more for the sauce)
2 Serrano Peppers (one sliced and one finely chopped)
3 Scallions (chopped, separate white and green part)
2 tsp Sesame Oil
1 English Cucumber (thinly sliced)
2 Avocados (sliced)
1/2 Orange
1/2 Lemon
Shichimi Togarashi
Toasted Nori
Directions
Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight.
Chop the salmon and tuna. Add to a bowl with the Japanese mayo, sriracha, sesame oil, tamari and green part of the scallions.
Assemble the bundt starting with the rice on the bottom, add in cucumber, spicy tuna mixture and avocado, press in the rest of the rice. Using a plate, flip it over.
Mix the white part of scallions, chopped serranos, orange and lemon juice. Add tamari to taste.
Top the bundt with nori pieces, togarashi and serrano slices.